Bacon Parmesan Brussels Sprouts
Quickly sautéed for a toasty brown on the outside, crunchy on the inside sprout, this is one of Union Common's most popular dishes.
We debuted this recipe at The Gospel Bruch at the Music City Food and Wine Festival in 2019. It was the hit and so good we featured it in the Nov/Dec 2019 issue. Make it as a side for dinner or with eggs for brunch!
Ingredients
SERVINGS: 3-6 Serving(s)
- 2 pounds Brussels sprouts
- 3 tablespoons olive oil, divided
- 6 strips of good smoky bacon, cooked and crumbled
- 2/3 cup maple syrup
- 2/3 cup whole grain mustard
- 2 garlic cloves, smashed and minced
- ¼ pound of chevr´e (or any goat cheese)
- 3 tablespoons vegetable oil
- 6 large eggs
- sea salt and fresh cracked pepper to taste
- sweet paprika
Preparation
1. Preheat oven to 400F.
2. Trim Brussels sprouts and cut into halves or quarters depending on size. (Pieces should be roughly the same size. Save the leaves that fall off and bake with the whole pieces).
3. Toss with 2 tablespoons oil, salt and pepper and place onto a baking sheet. Bake 35 minutes or until tender and slightly crispy. Remove from oven and let cool. Lower oven to 375F.
4. In a heavy skillet over medium heat, saut´e minced garlic in remaining olive oil 1 minute. Add cooled Brussels, maple syrup, and mustard. Cook until glaze becomes sticky and Brussels are caramelized, about 5 minutes. Add chevr´e, crumbled bacon, and toss well.
5. With the back of a large spoon make 6 wells in the hash. Crack an egg into each of the wells and sprinkle with salt and pepper. Bake until the whites are set and the yolks are slightly runny, about 12-15 minutes. Garnish with a sprinkle of sweet paprika and freshly cracked black pepper.
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